Raspberry Hibiscus Coconut Cashew Cups

Adapted from Christiann Koepke
Print Recipe
Prep Time 30 mins
Freezing time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 18

Ingredients
  

For the crust

  • 1.5 cups brazil nuts, toasted
  • 1 tbsp almond flour
  • 4 dates, soaked for 10 minutes
  • 1 tbsp coconut oil, melted

For the cashew coconut layer

  • 1 cup roasted cashews, soaked overnight
  • 1/2 cup coconut cream
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp honey
  • 1 tsp vanilla
  • juice of 1/2 lime
  • 1/4 tsp salt

For the raspberry hibiscus layer

  • 2 cups frozen raspberries
  • 1/2 cup coconut cream
  • 3 tbsp steeped hibiscus tea, cooled
  • 5 dates, soaked
  • juice of 1/2 lime

For garnish

  • flaky sea salt
  • lime zest

Instructions
 

  • In a food processor, combine all crust ingredients and pulse until well combined. Press into the bottom of a 12 muffin tin pan. If you have any crust mixture leftover, place into another regular or mini muffin tin pan and place pans in freezer while you make the cashew cream.
  • Combine all cashew cream ingredients in a food processor until well combined. Add on top of crust layer in muffin pans and place in freezer.
  • In a food processor or blender, add raspberry hibiscus layer ingredients and blend til smooth. If you need more liquid, add more hibiscus tea by the tablespoon full until smooth. Layer on top of muffins, top with sea salt and lime zest, and place into the freezer for at least one hour to set
  • To remove, place warm water in a sheet pan and place frozen muffin tins on top. Wedge a knife into the sides of the cups until they pop out.
Keyword cashew, coconut, raspberry